| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Sugar snap peas; trimmed |
| 1 |
lb |
Penne rigate; (ridged, |
|
|
; quill-shaped |
|
|
; macaroni) or other |
|
|
; tubular pasta |
| 3/4 |
c |
Arugula pesto; up to 1 |
| 2 |
bn |
Arugula; coarse stems |
|
|
; discarded and the |
|
|
; leaves washed well |
|
|
; and spun dry (about |
|
|
; 6 packed cups) |
| 1 1/2 |
c |
Walnuts |
| 3/4 |
c |
Freshly grated Parmesan or Sardo |
| 1 |
ts |
Salt |
| 1 |
lg |
Clove |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
FOR THE PESTO
To prepare the penne:
In a large saucepan of salted boiling water blanch the sugar snap peas for
45 seconds, or until they are crisp-tender, transfer them with a skimmer to
a large serving bowl, and toss them with 1/2 cup of the pesto. In the
boiling water cook the pasta until it is al dente, reserve 1/2 cup of the
pasta-cooking water, and drain the pasta in a colander. In the bowl with
the sugar snap peas toss the pasta with the reserved pasta-cooking water,
1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
To make the pesto:
In a food processor combine the arugula, the walnuts, the Parmesan or
Sardo, the salt, and the garlic and pulse the motor until the walnuts are
chopped fine. With the motor running add the oil in a stream and blend the
pesto with hot cooked pasta, potatoes, or vegetables. The pesto keeps,
chilled, its surface covered with plastic wrap, for 2 weeks. Makes about 2
cups.
Serves 4 to 6.
Gourmet July 1993
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